Broccoli, Carrot and Peas with Coconut Curry Sauce

I’ve made this dish before, but think it deserves another spotlight. To me, broccoli is best when it’s soft and swimming in a creamy sauce. This recipe lets me have that experience without feeling weighed down. This is a rich and filling recipe that is vegan and only involves a handful of ingredients.

Here are some glowing facts about the showstopper, aka broccoli:

Broccoli: is packed with potassium, magnesium and calcium, which help regulate blood pressure, contains the recommended daily allowance of vitamin C, fights cancer, contributes to bone health with its vitamin K and calcium content, protects against sun damage, boosts the immune system with its beta-carotene, zinc and selenium, is high in fiber, promotes weight loss, improves vision, and prevents heart disease.

Chop the carrots and remove the broccoli florets from the head stem. Drain and rinse the peas.

In a medium saucepan over medium heat, add olive oil, diced garlic clove, turmeric, coriander, cumin, and salt. Mix for 1 minute. This enhances the flavor of the spices. Add the broccoli and carrots to the saucepan. Add 1/2 cup of water and cover the saucepan with a lid and let sit for 5 minutes.

Pour the coconut milk and peas into the saucepan and cover with a lid. Let the mixture cook for 10 more minutes or until the broccoli and carrots are tender.